Barley salad with asparagus, edamames and goat cheese

Name: Barley salad with asparagus, edamames and goat cheese
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 1/2 cup pearl barley; About 3 cups vegetable broth; 1/2 cup frozen shelled soybeans (edamame), thawed; 1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups); 1 tablespoon butter; 1 tablespoon olive oil; Zest from 1 lemon + juice from 1/2; 1 tablespoon white wine; 10 fresh mint leaves, finely chopped; 10 fresh basil leaves, finely chopped; 120 g unripened soft goat cheese, crumbled; Salt and ground pepper

Preparation 30 min
Cooking 40 min
Servings 4
Freezing I do not suggest

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Ingredients

1 1/2 cup pearl barley
About 3 cups vegetable broth
1/2 cup frozen shelled soybeans (edamame), thawed
1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups)
1 tablespoon butter
1 tablespoon olive oil
Zest from 1 lemon + juice from 1/2
1 tablespoon white wine
10 fresh mint leaves, finely chopped
10 fresh basil leaves, finely chopped
120 g unripened soft goat cheese, crumbled
Salt and ground pepper

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Preparation

In a sauce pan at medium heat, add barley and broth then stir. Cover, bring to a boil and reduce to low heat. Cook for about 35 minutes or until barley is al dente. Rince at warm water, drain well and pour in a big salad bowl. Set aside.
In a medium skillet at medium-high heat, melt butter with olive oil. Add the asparagus, edamames and lemon zest then cook for 2-3 minutes while stirring. Season with salt and pepper Add the white wine, stir and continue cooking 2-3 minutes to reduce dry the wine. Remove from heat and let cool down 5 minutes. Pour with the cooked barley.
Add the fresh herbs, lemon juice, a drizzle of olive oil, season with salt and pepper then toss well. Add the 3/4 of the goat cheese and toss gently. Serve in a big plate and add the rest of the goat cheese on top!